Fascinating food in New York and occasionally farther afield

Targee African Grocery

My batch of kanyah, West African peanut cakes, was made with toasted rice flour. An equally common (and nearly as crumbly) variety is prepared with gari, granular fermented cassava, whose sourness offers a compelling contrast with the other principal ingredient, sugar. This grocery stacks both types of kanyah right by the register.

Also shown, at the corner: a secondary street sign honoring this Liberian neighborhood's most famous performers.